Double Chocolate Mousse Cups
Waffle bowls add an element of whimsy to these cool treats.
- Waffle Cups
- 1/2 cup (125 mL) semi-sweet chocolate morsels
- 1 pkg (4 oz/113 g) prepared waffle bowls (10 bowls)
- Mousse & Garnish
- 1/2 cup (125 mL) white chocolate morsels
- 1 cup (250 mL) cold milk
- 1 pkg (3.3 oz/102 g) white chocolate or vanilla instant pudding and pie filling
- 1 container (8 oz) frozen whipped topping, thawed (3 cups/750 mL)
- 3 tbsp (45 mL) sliced almonds, toasted
- 1/2 pint fresh raspberries
For waffle cups, place semi-sweet morsels in (1-cup/250-mL) Prep Bowl. Microwave on HIGH 60-90 seconds or until melted and smooth, stirring every 15 seconds. Dip Chef's Silicone Basting Brush into chocolate. Swirl basting brush around inside walls of waffle bowls, replenishing brush with chocolate as necessary.
For mousse, place white chocolate morsels into another Prep Bowl. Microwave on HIGH 60-90 seconds or until melted and smooth, stirring every 15 seconds. Combine milk and pudding mix in Classic Batter Bowl; whisk using Stainless Whisk until thickened. Add melted white chocolate; whisk until smooth. Fold in whipped topping using Small Mix ‘N Scraper®.
Coarsely chop almonds using Food Chopper. To assemble cups, spoon mousse into gallon-size resealable plastic bag. Trim corner of bag with Utility Knife; using circular motion, pipe mousse evenly into cups. Sprinkle mousse with almonds and top with raspberries.
- 10 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 280, Total Fat 12 g, Saturated Fat 8 g, Cholesterol 5 mg, Carbohydrate 39 g, Protein 4 g, Sodium 170 mg, Fiber 2 g
To toast almonds, place into (8-in.) Sauté Pan. Cook 7-10 minutes over medium heat, stirring frequently with Small Nylon Turner until toasted. Remove from pan to cool.
Plain ice cream cones can be substituted for the waffle bowls, if desired.